WORLD'S END (MED)
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 10 |
| Staterooms | 5 |
| # Of Crew | 3 |
| Length | 65 Ft / 19.9 m |
| Beam | 31.1 Ft / 9.5 m |
| Draft | 4.2 Ft / 1.28 m |
| Builder | Fountaine Pajot |
| Built - Refit: | 2011 - 2016/2020 |
| Cruising Speed | 9 knots (nautical miles per hour) |
One owner suite with a private bathroom
3 Queen size cabins with private bathroom
1 twin cabin with private bathroom
| Dinghy | T/T Williams 385 turbo jet |
| Dinghy HP | 100 HP |
| Paddle Boards | 2 |
| Double Kayaks | Yes |
| Adult Water-skis | Yes |
| Kids Water-skis | Yes |
| Wakeboards | Yes |
| Snorkeling gear | 10 |
| Inflatable, towable tubes | 2 |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Breakfast
Beverages
Tea Selection, Coffee Selection, Fresh Juices, Smoothies
Milk Selection: Cow, Coconut, Almond, Soya, Goat
Bakery & Sweets
Pancakes, Crêpes, Daily Cakes, Croissants
Variety of Artisan Breads
Spreads & Accompaniments
Greek Yogurt, Greek Honey, Tahini, Peanut Butter, Chocolate Praline, Maple Syrup
Homemade Jams: Orange, Apricot, Cherry, Strawberry, Mixed Berries
Fresh & Savory
Cold Meat Platter, Cold Cheese Selection, Seasonal Fresh Fruits, Nuts & Dried Fruits
Variety of Cereals
Eggs (Cooked to Preference)
Day 1
Lunch
Starter
Smoked Aubergine Spread | Traditional Greek-style smoked eggplant dip with spring onion and extra virgin olive oil
Salad
Garden Green Salad |Crisp lettuce, cucumber, radish, fresh dill, and lemon dressing
Main
Corfiot “Pastitsada” | Slow-braised rooster in spiced tomato sauce, served with handmade “hilopites” pasta and aged mizithra cheese.
Dessert
Caramelized Semolina Halva with Ceylon cinnamon and roasted almonds.
Dinner
Starter
White Tarama Mousse | Creamy fish roe dip with golden herring caviar and chive oil.
Salad
Baby Potatoes & Smoked Eel | With cultured cream and pickled shallots.
Main
Aegean Fish & Shellfish Stew (“Kakavia”) | Fresh catch of the day with prawns and mussels in a light saffron broth.
Dessert
Lemon Tart | Silky lemon cream with Italian meringue.
Day 2
Lunch
Starter
Grilled Calamari with Lemon and Olive Oil.
Salad
Rocket & Prosciutto Salad with aged graviera cheese and honey-lime vinaigrette.
Main
Briam – Greek Roasted Vegetable Casserole | Zucchini, eggplant, potatoes, and tomatoes baked with herbs and olive oil.
Dessert
Greek Yogurt with sour cherry compote and almond crumble.
Dinner
Starter
Beef Tartare | Hand-cut beef with smoked mayonnaise and fresh herbs.
Salad
Baby Greens Salad | With “Geremezi” cheese, seasonal fruit, and Aegina pistachios.
Main
Roasted Duck Breast, served with celeriac, quince, and grape molasses glaze.
Dessert
Baked Apples with Cinnamon Cream and Salted Caramel Ice Cream.
Day 3
Lunch
Starter
Seared Scallops with cauliflower tabbouleh and citrus dressing.
Salad
Cretan Dakos Salad | Barley rusk topped with crushed tomato and fresh Greek cheese.
Main
Whole Roasted Fish of the Day served with seasonal wild greens and lemon.
Dessert
Vanilla Panna Cotta with strawberry sorbet.
Dinner
Starter
Lightly Cured Fresh Fish with mild Corfiot pepper sauce and saffron cream.
Salad
Avocado & Fennel Salad with basil and lime dressing.
Main
Black Orzo with Seafood | Cuttlefish ink pasta with langoustines and fresh herbs.
Dessert
Tsoureki Bread & Cream with pineapple textures and toasted crumble.
Day 4
Lunch
Starter
Shrimp Saganaki | Shrimp cooked in tomato sauce with feta and a splash of ouzo.
Salad
Baby Gem Salad with fennel, cucumber and olive oil.
Main
Greek-Style Green Beans | Slow-cooked haricots with tomato and olive oil.
Dessert
Pavlova with wild berries and passion fruit sorbet.
Dinner
Starter
Greek Pork Meatballs with smooth fava bean purée and capers.
Salad
Rocket Salad with prosciutto, parmesan, and strawberries.
Main
Slow-Braised Pork with parsnip purée and light cardamom jus.
Dessert
Warm Chocolate Soufflé with Madagascan vanilla ice cream.
Day 5
Lunch
Starter
Seared Koilada Prawns with mango and strawberry brunoise, shellfish bisque.
Salad
Black-Eyed Pea Salad with sweet peppers, herbs, and lime.
Main
Seared Tuna Steak with smoked eggplant, cuttlefish ink, and fresh tomato water.
Dessert
Baklava with mastic ice cream.
Dinner
Starter
Crispy Feta Saganaki with thyme honey.
Salad
Classic Greek Salad | Tomato, cucumber, olives, and oregano.
Main
Traditional Greek Moussaka | Layers of aubergine, beef and creamy béchamel.
Dessert
Lemon Sorbet
Day 6
Lunch
Starter
Tzatziki | Strained yogurt with cucumber and dill.
Salad
Octopus Salad with green apple and light smoked dressing.
Main
“Gemista” – Stuffed Tomatoes & Peppers filled with aromatic rice and fresh herbs.
Dessert
Deconstructed Cheesecake with fresh berries.
Dinner
Starter
Beef Carpaccio with rocket, black truffle, and aged Parmesan.
Salad
Spinach & Feta Inspired Salad | Crisp filo, baby spinach, and fresh herbs.
Main
Grilled Prime Rib Eye with celeriac purée, wild mushrooms, and thyme jus.
Dessert
Chocolate Mousse with praline and raspberry sorbet.
Day 7
Lunch
Starter
Sea Bass Ceviche with leche de tigre, sweet potato, and chili.
Salad
Burrata & Tomatoes with basil and aged balsamic.
Main
Anthotiro Cheese Ravioli with orange and fresh herbs.
Dessert
Portokalopita | Greek orange syrup cake with “kaimaki” ice cream.
Dinner
Starter
Grilled Octopus with smooth vanilla bean purée and chili salsa.
Salad
Heirloom Tomato Salad with traditional Greek cheese, carob, and oregano oil.
Main
Pan-Seared Sea Bream with sautéed greens and light ginger-basil sauce.
Dessert
Chilled Red Fruit Soup with almond white chocolate foam.